Tunisian Omelet with Sausage, Potatoes, and Peppers

Ojja bil Merguez

Preparation info
  • Serves

    6 to 8

    • Difficulty

      Easy

Appears in
Saffron Shores: Jewish Cooking of the Southern Mediterranean

By Joyce Goldstein

Published 2002

  • About

The difference between an ojja (or egga, as it is sometimes called) and a chakchouka is that in an ojja the eggs are beaten and stirred into the filling like a frittata, as opposed to being cooked on top. Chakchouka is not to be confused with choukchouka, the Algerian name for a salad of roasted peppers and tomatoes, also known as mishwiya in Morocco and Tunisia.